Ingredients
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Method
- 1
Melt half the butter in a large pan over a medium heat. Cook the onion for 8 minutes until soft and just golden.
8 min - 2
Add the garlic and ginger and cook for 1 minute. Stir in the cumin, coriander, paprika and chilli powder.
- 3
Add the tomatoes, sugar, salt and water. Simmer for 15 minutes until thick.
15 min - 4
Blend the sauce with a stick blender until completely smooth, then return to a low heat.
- 5
Add the paneer and simmer for 5 minutes.
5 min - 6
Stir in the cream, the rest of the butter, garam masala and crushed fenugreek leaves. Heat for 2 minutes and serve with naan or rice.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.